Er.Ma.Gherd. You lovely ladies and gents didn’t think I was going to let this summer leave you with just one s’more treat, did you? Pfft, you deserve so much s’more than that! <– Eh? Eh?! Ya see what I did there?
Yes, I did come up with that all by myself… I know it was cheesy to the extreme… And I’m still going to chuckle about it to myself. You can just count yourself lucky if that’s the only bad s’more I’ve got going in this post (spoiler alert: it’s not)!
For those of you that know me (Heeeeey! Virtual fist bump to my badass bakers out there), you’ll know I go through culinary obsessions. And by “go through” I mean “acquire FOREVER.” First came the foods-that-look-like-other-things (like these “popsicles” or these cupcakes)…
Then the doughnuts… all the gloriously, dangerously-easy baked doughnuts…
Followed by the not-so-minor obsession with making as many s’more themed desserts as possible (because why the Sam-hill not?!)…
And now MARSHMALLOW.
After making those slightly-tedious-but-OH-SO-WORTH-IT polar bear marshmallows last winter, I was about 1000% sure it wouldn’t be my last time making marshmallow. Forget the Jet-Puffed… Forget that dry, marshmallow crap you find in your cereal box (not gonna lie, it’s still the best part though)… THIS. Just 1000 times THIS.
Swirl in some salted caramel (’cause we’re adults… and we do what we want), sandwich it between some homemade graham crackery goodness, add a healthy helping of dark chocolate… And prepare your taste buds for S’MORE than they can handle! <– This is your brain on s’mores (and the slight high that comes from combining two culinary obsessions in one sweet, sugar-coma-inducing post)
- ½ cup light corn syrup
- ¾ cup granulated sugar
- ½ cup water + ¼ cup
- 2 tbsp. gelatin powder
- 1 tsp. vanilla extract
- ¼ cup thick caramel sauce
- 1 tsp. sea salt
- ¾ cup (6 oz) unsalted butter, at room temperature
- ½ cup brown sugar
- 2 tbsp. honey
- 1½ cup all purpose flour
- ⅓ cup whole wheat flour
- ¼ tsp. ground cinnamon
- 6 oz. 60% cacao dark chocolate
- In a small saucepan, combine ¼ corn syrup, granulated sugar, and ¼ cup water and bring to a boil. Boil until the syrup becomes completely clear (a candy thermometer should register 235F/113C). While the syrup boils, stir together the gelatin powder and ½ water in a small bowl. Heat the gelatin/water in the microwave until melt, then combine it with the remaining ¼ corn syrup in a stand mixer, and whip until frothy.
- With the stand mixer on low, slowly pour the hot syrup into the gelatin/corn syrup mixture. Add the vanilla extract and increase the speed to high, whipping until the outside of the bowl has cooled to room temperature (about 5-8 minutes).
- In a small bowl, heat the caramel until warm. Stir in the sea salt. When the marshmallow is ready, pour about ½ cup of the marshmallow into the caramel and fold until the caramel is completely incorporated.
- Pour the caramel marshmallow back into the rest of the marshmallow and gently swirl. Pour the marshmallow into a parchment paper-lined 9"x9" casserole dish. Allow to set overnight.
- For the graham crackers, add the room temperature butter to a bowl and beat until soft and fluffy (a few minutes). Add the brown sugar and honey, and continue beating until the mixture becomes fluffy again. Add the remaining ingredients and beat until they form a ball. Cover the dough in plastic wrap and refrigerate for at least an hour.
- On a lightly floured surface, roll out the graham cracker dough until it's about ¼" thick. Cut 2½" squares, prick the top with a fork, and place on a parchment paper lined baking sheet. Bake at 350F/175C for 8-10 minutes or until golden brown. Allow the graham crackers to cool completely before assembling the s'mores.
- Generously dust the top of the marshmallow with powdered sugar and slice into 2½" squares with a well powdered knife.
- In a small bowl, melt your chocolate over a pot of boiling water or in a microwave using 10 second increments. Assemble the marshmallow and graham cracker sandwiches, and dip a corner of each into the melted chocolate. Set on a piece of parchment to harden.
- Serve immediately or wrap with plastic wrap in keep in the refrigerator for a few days.
Graham cracker recipe adapted from Miette (2011), pg. 150